Gingersnap Cookies

I’m going to a cookie exchange this weekend and for the past month I’ve been debating what to make. My last attempt at cookies of any kind was a huge failure.  I have no idea what went wrong but I’ve been avoiding cookies ever since. I thought maybe I’d just make a pile of Puppy Chow and be done with it, but the call for cookies made me want to stand tall and say, “Challenge accepted!” I forged on and created the beauties that you see photographed with this post (click that photo see it in its huge glory!) I followed the “Grandma’s Gingersnap Cookies” recipe at All

I made two slight changes, I wanted a spicier cookie so I added ground cloves and a bit of nutmeg, and the recipe called for shortening but I used butter. Here’s the recipe as I made it:

  • 2 cups flour
  • 1tbl ground ginger
  • 2tsp baking soda
  • 1tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 3/4 cup sweet cream salted butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/3 cup cinnamon sugar mixture

Preheat the oven to 350 degrees

Sift flour, ginger, baking soda, cinnamon, clove, nutmeg and salt into a bowl and set aside. (I mixed it all up with a whisk.)

Place butter into another mixing bowl and beat until creamy (room temp works best here). Gradually beat in sugar until fluffy. Beat in egg and molasses until well combined. Gradually add flour mixture into shortening mix and stir thoroughly until well combined. Mix until a soft dough forms.

Pinch off small amounts of dough and roll into 1 inch balls. Roll each ball into the cinnamon sugar mixture to coat.  Bake about 10-13 min until tops are rounded and slightly cracked.

I reviewed several recipes until I decided on this one. Some say to refrigerate the dough for a bit before rolling and baking. I did not chill the dough at all and these turned out just fine. The original recipe does not say to chill it either. So if you want to chill the dough that could be something to consider.

I have a Pampered Chef baking stone, a Calphalon jelly roll pan and a Wilton cookie sheet. I found the baking stone made the prettiest cookies with the nice, cracked top (the ones in the photo). Calphalon came in second and Wilton came in last for the prettiness.  Just as a note if you’re trying to figure out why your cookies don’t look as cool as mine in the picture. Baking stones haven’t always been the best for me with cookies. This is why I have the other metal pans, because baking is so touchy. Did you follow the cookie fail link up there? Yeah, that was for EVERY pan of cookies I tried baking no matter what I used. I’m still not sure what went wrong there.  As a final note, there was an egg suicide while baking. It leaped right from my hand onto the floor. Eggs are hard to clean off the floor so if you can prevent egg suicide I’d recommend it.

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Pirate Alice is the owner and operator of this blog. She exclusively writes all posts here. She's a web developer, social media enthusiast, and a groovy chick


  1. Sister M December 7, 2011 9:10 pm

    Mmmmm!! They look fabulous!! I do like the stone for cookies personally, but the first batch often needs an extra minute or two for some reason. That, and my metal sheets are mostly crap.

    Now, are these soft, or crunchy? Cuz a softer ginger snap will make me go absolutely weak in the knees…

    • Pirate Alice December 7, 2011 9:27 pm

      For me Gingersnaps are crunchy, but you could bake these sightly less time (I did about 15min for the stone) and get chewier and store them in an airtight bowl with a slice of bread and keep them chewier. I like dipping my gingersnaps in coffee / hot coco / tea. mmmm.